Recipe

Double Fudge Blondies Recipe

Add Step-by-Step Photos	Kukla / All my dishes 8 months, 1 week ago I know we already have some great Blondie recipes here; but this one has a couple of different flavours going on, and they're really good! Drizzle some melted chocolate (white or dark) over the top and sprinkle with toasted flaked almonds, if desired... More Prep:15m Cook:40m Servings:24	Kukla
	dense rich decadent moist squares

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Ingredients

CREAM-CHEESE FILLING:

8 oz (250 g) cream cheese, softened

2 oz (60 g ) white chocolate, melted

1/4 cup (60 ml / 2 fl oz) maple syrup

1 egg

1 TBSP flour

CAKE BATTER:

1 cup (250 g / 8 oz) butter, softened

1 1/2 cups (375 g / 12 oz) sugar

1 tsp vanilla essence

4 eggs, lightly beaten

1 3/4 cups (220 g / 7 oz) all-purpose flour

1/2 tsp baking powder

6 oz (185 g) white chocolate, melted

Directions

Preheat oven to 350 F (180 C / Gas mark 4).

To make the filling, place cream cheese, chocolate, maple syrup, egg, and flour in a bowl and beat until smooth, Set aside.

Place butter, sugar, and vanilla essence in a bowl and beat until light and fluffy. Gradually beat in eggs.

Sift together flour and baking powder over butter mixture. Add chocolate and mix well to combine.

Spread half this mixuture over the base of a greased and lained 9-inch (23 cm) square cake pan. Top with cream cheese filling, and then with the remaining batter mixture.

Bake for 40 minutes or until firm. Cool in pan, then cut into squares.

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Comments

angelgal 8 months, 1 week ago said:
My mouth is watering!! ;)

dond 8 months, 1 week ago said:
It's a nice recipe, but you might want to edit a bit, since you list the ingredients, essentially, in reverse order. It's not that difficult to figure out what goes where, and when, but it is a little confusing at first. I'm also a little unclear about the amount of flour that goes into the batter; is 1 3/4 cups really only 7 ounces? I would have guessed about 14.

kukla 8 months, 1 week ago said:
RE: Double Fudge Blondies

Thank you, Dond, for your comments.
These recipes come from an Australian cookbook and I do my best to convert so anyone can use them. Up here (Canada) we use metric measurements, which are standard world-wide, and less confusing (in my humble opinion) and thereby alleviate the need to convert US, AUS, BRIT...and old standard measurements.
Whenever I bake a recipe that is not in standard US (cup-tsp.etc) measurements, nor in CAN (metric ml, g, litres, etc) I ALWAYS use standard kitchen scales for accuracy.
For the flour, I use the 7 oz (weighed) measurement. I converted it according to the recipe book it came from, and according to this:

CONVERSION CHART

Flour 2 Cups or 1 pint = 9 ounces;
1 Cup= 4-1/2 ounces;
1/2 Cup = 2-1/4 ounces;
1/4 Cup=1-1/8 ounces.

The above is by weight rather than volume, and what I try to adhere to when converting such recipes. Perhaps this is miss-leading to most cooks??? If so, I appologize, and will accept your help to change the recipe.
Please let me (and others who like the recipe) know what you think after reading this....
I look forward to hearing back from you, and from anyone else who can help here :)